Recipe By : Elizabeth Powell

Serving Size : 6 Preparation Time :2:30

Categories : Lamb

Amount Measure Ingredient -- Preparation Method

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1/4 cup all-purpose flour

salt

black pepper

3 pounds lamb -- cut into 2" cubes

1/4 cup olive oil

1 whole bay leaf

1/4 teaspoon ground thyme

1/4 teaspoon dried rosemary

1 clove garlic

2 cups chicken stock

1 cup white wine

1 can tomato sauce

2 dozen small white onions -- blanched and peeled

1/2 cup black olives -- pitted

Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in large soup kettle over medium high heat. Brown lamb cubes in oil. Sprinkle herbs and garlic over lamb and add stock, wine, and tomato sauce. Season with additional salt and pepper to taste.

Simmer over medium heat for 1-1/2 hours. Add blanched onions and olives. Simmer 1/2 hour longer. Remove Bay Leaf.

This recipe may be frozen.

Cool before freezing.

Defrost Overnight, in the Refrigerator before heating and eating.

STOVETOP: Heat in a covered saucepan on the stovetop over a low to medium setting, Remember to stir frequently to insure that heat is evenly distributed through the food.

MICROWAVE: Make sure all entrees are in microwave safe containers,

or are placed, in appropriate servings, on microwave-safe

Serving Ideas : Serve with toasted pita triangles and a salad